* Exported from MasterCook * MENUDO Recipe By : Ariadna Tanguma Serving Size : 12 Preparation Time :0:00 Categories : New Text Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds tripe -- cut in 1-inch pieces 1 gallon water 2 medium onions -- chopped 2 cloves garlic 1 tablespoon salt 1/2 teaspoon black pepper 2 ancho chiles 1 tablespoon fresh cilantro leaves 7 cups hominy, yellow -- cooked lime wedges -- for garnish For starters, you must place the tripe, water, onions, garlic, salt, and pepper in a large kettle and let it simmer over low heat for about two hours, skimming fat as necessary. Next, you must toast the chiles well. Then you slit them open and remove the seeds and veins. You must grind them until they are very fine and then you add them to the kettle. Continuing, you can add the cilantro and let it simmer for about two hours. At last, you can add the hominy and cook for another thirty minutes. Finally, it is a good idea to serve with lime wedges. This recipe will serve from ten to about twelve people - - - - - - - - - - - - - - - - - - NOTES : Edinburg, Texas High School Family Recipes Ariadna Tanguma Spanish III H/AP Isabel Prescott 4th Period For some time now, my favorite Mexican food has been Menudo. The first time I was introduced to it, was at my grandmother's house. She lives in Oaxaca, Mexico. My parents don't really like to go visit my grandmother, because she tends to be very irritable. But when my parents actually decide to go for a visit, we really have a good time. My quinceanera was very near and my grandmother decided it was about time that I learned how to cook. Of course, my grandmother also decided that she was the one who was to teach me all I needed to know. I felt like that was a very good idea since she is a very good cook. She took me to the kitchen and told me that the first thing I was to be taught was how to make my grandfather's favorite food